Little Walnut Pie Cookies
Indulge in the irresistible charm of Little Walnut Pie Cookies, a delightful fusion of buttery cookie dough and the rich, nutty goodness of classic pecan pie-inspired flavors. These bite-sized treats are filled with a luscious mixture of chopped walnuts, maple syrup, and cream, creating a caramel-like filling that oozes with warmth and sweetness. With a crisp, golden exterior and a soft center bursting with flavor, these cookies are perfect for holiday parties, gifting, or simply savoring alongside a cup of coffee. Easy to prepare with a simple thumbprint technique, this recipe comes together in under 40 minutes and yields 24 delectable servings. Whether you're a fan of traditional pies or just love creative twists on classic desserts, these Little Walnut Pie Cookies are bound to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoon Salt
- 120 grams Chopped walnuts
- 60 milliliters Maple syrup
- 30 milliliters Heavy cream
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, create a small indentation in the center of each dough ball. Be careful not to press all the way through.
In a small saucepan over medium heat, combine the chopped walnuts, maple syrup, and heavy cream. Cook, stirring frequently, until the mixture thickens slightly, about 2-3 minutes. Remove from heat and let cool slightly.
Spoon a small amount of the walnut mixture into each indentation in the cookies.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Little Walnut Pie Cookies. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.0 g | 315% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 206.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
